Roasted Turkey, Wild Rice and Cranberry Salad
Servings
3Serving size
2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 3 cup Water |
| 1 cup Wild rice |
| 1/4 tsp. Dried rosemary |
| 1/3 cup Dried sweetened cranberries |
| 1/4 cup, chopped Pecans |
| 1 Small Shallots, raw (minced) |
| 2 Medium stalk Celery, raw (diced) |
| 1/4 medium Red bell peppers (diced) |
| 12 ounces Roasted turkey breast (cut into 1/2 inch cubes) |
| 1/2 cup Reduced fat mayonnaise |
| 1/4 tsp. Salt |
Instructions
Reduce heat to medium-low and simmer, partially covered, for about 40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes. Remove from the sauce pan and place in a large mixing bowl. Let cool for about ten minutes and then put in the refrigerator for 15 minutes to cool.
When the rice is cool add the cranberries, pecans, shallots, celery, red pepper, turkey breast, mayonnaise and salt to the bowl and fold together gently. Chill for at least 40 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
While this is perfect for that leftover holiday turkey this is a fantastic recipe that you can use almost any meat with. Try leftover roasted chicken breast, flank steak or pork tenderloin. Even though it’s a chilled salad, it is a great cold weather meal because of the hearty ingredients.